You are here

Member since April 2003

Vegan Fried Chicken

What you need: 

1/2 cup hot water
1 tablespoon vegan "chicken" bouillon powder
1/2 cup textured soy protein
1/2 cup vegan pancake mix, dry
salt, to taste
pepper, to taste
other seasonings, to taste
2/3 cup crushed cornflakes
oil for frying

What you do: 

1. Put hot water in a bowl. Stir in bouillon powder. Soak textured soy protein in this liquid for 10 minutes.
2. Mix just enough pancake mix in with the textured soy to make a cohesive mixture that can be formed into patties. Mix in salt, pepper, and any other seasonings you want to use.
3. Put crushed cornflakes in a plate. Dip patties into cornflakes, covering them completely.
4. Heat some oil on medium heat in a heavy frying pan. Fry patties in oil until crispy, turning occasionally.
Serve with a creamy sauce, and mashed or oven-fried potatoes.'

Preparation Time: 
Cooking Time: 
Recipe Category: 


Just wanted to say thanks. I haven't used TVP since the 70's because it was always so strange textured and tasting when my mom tried to throw it in to extend meals in our big family. This recipe gave me at least some idea it could be good. I made this today for lunch using 1/4 c wheat flour and 1/4 cup rolled oats for the dry stuff. I didn't have any cornflakes, so I crushed some tortilla chips  ;D and coated them with that. Probably will be even more yummo when I use the ingredients called for! But it was delish and I really liked the texture, too. Much better than the veg "chikn" patties I have tried.


OK so I just had this for dinner. Now, while I wouldn't say it looks like fried chicken does taste really good. I've never tasted fried chicken (really) but this has a great texture, I put a white spicy gravy over top and also ended up adding some bread crumbs to the mix as it was a bit too sticky and loose. I used pancake mix and I think it's great! I will try the potato too as I'm quite curious. But thumbs up to this one- it's cool and I think a really adaptable recipe. Oh I got six mid sized patties out of it, not too tivk, I friend them quickly to color them and seal the moisture, then popped them in the oven at 350- thanks!!


I have to say I am not in love with this.

I doubled the recipe to start with.  Didn't think 1 cup of mix would amount to enough fried chicken.

Didn't have chicken bullion at the HFS up the road.  I used veg chicken gravy mix instead.  When mixed, the gravy mix smelled a lot like chicken.

I made the patties way too big.  The doubled recipe only made 3 patties and the smallest one was too large for one sandwich.

I just didn't think the texture of the finished product or the flavor was anything close to fried chicken.  It was actually quite mushy.  And the fried oil taste was quite strong.

If I try this again, I will get the bullion first.  And make the patties smaller.  But I confess, there are so many vegan "chicken" products on the market, I don't think this warrants another try.

I have eaten one serving and will probably throw the rest out.


Thanks! It literally is a can of mixed bean salad (I'm embarrassed to admit!), some tomato, a bit of red onion and fresh basil with a balsamic dressing. (Easy and quick and pretty yummy!)


Kiri, what is that wonderful looking veggie dish to the side of the chicken?  I see beans, tomatoes, onions, looks great!


I completely messed around with this recipe but it still worked out pretty good. I didn't have cornflakes, pancake mix or potatoes! Instead I used a can of mashed chickpeas, and added a small amount of breadcrumbs and egg sub to the mixture to firm it up a bit. It was way to wet to form patties at first. I also noticed the tvp changes if you let it sit for a while - so I suggest perhaps resting the pattie mixture for a half hour in the fridge before forming the patties. I coated them patties with egg sub and then breadcrumbs which formed a nice crunchy texture when fried. My only complaint was that they were way to salty - Maybe the brand of unchicken stock I used - next time I would only use a fraction of the amount. I served these with a mixed bean salad and they were a  nice change but don't know if I would make these all the time - they have a kind of processed feel and taste to them that I don't miss about real chicken patties!


I just made this and it was really yummy. I used "No-Chicken Broth" in place of the bouillon cube and water. For the pancake mix, I threw together flour and baking powder (1/2c and 1t) as well as some wheat bran.

Again, yum.  Thanks for the recipe.


Yummy. I used Islandgirl's variations (ketchup added to the tsp and potato chips on the outside, instant potatoes, baked) and it turned out very well, crunchy and delicious! Meat eaters liked it. We had the "chicken" with garlic mashed potatoes and instant vegan chikn gravy (Hain brand I think).

I would like to know if anyone is able to make the consistency in the middle of the patties/nuggets firm, mine was fluffy and kind of crumbly, tasted great but wasn't able to be cut easily. Should I just press the patties together harder? Or maybe add egg replacer?


there is a health food store around here that sells fake chicken and beeth broth in bulk. it has become a staple in my kitchen.


Pboggs: I checked it out (out of curiosity), and sure enough, I found vegetarian "chicken" broth. They call it "Frontier Broth Powdered, Chicken Flavored," and they carry both organic and not. This is the copied/pasted version of the ingredient list: Organic corn syrup solids, sea salt, natural vegetarian chicken flavor made with organic ingredients (natural vegetarian flavor, organic gum arabic, organic yeast autolysate (contains wheat), sea salt), organic onion, organic yeast extract, organic garlic, organic celery seed, organic turmeric, organic parsley. Looks pretty vegetarian to me! I'm going to order some right now, because no one sells fake chicken broth in my area either. (They also have fake beef broth, if anyone is interested.) Just thought I'd clear that up! :-)



Log in or register to post comments